Nowadays, it’s rain
Aloo Bonda (Potato Cutlet)
Course: Breakfast, Side, Snacks, AppetizersCuisine: IndianDifficulty: EasyServings
6
servingsPrep time
30
minutesCooking time
40
minutesNowadays, it’s rainy season, and we always wants to something hot. Aloo bonda, similar to pakora, is a very famous street food in Mumbai and perfect for the weather.
Ingredients
4 or 5 potatoes – boiled and mashed
1 cup chickpea flour (besan)
3 to 4 green chilies or to taste
2-3 cloves of garlic
½ cup coriander leaves – washed and cut
1 inch piece of ginger
1 tbsp cumin seeds
Pinch of hing
½ tsp turmeric powder
2 tsp amchoor powder
2 tbsp corn flour
Salt to taste
2 tsp red chilli powder or to taste
Oil for frying
Directions
- Take a wide bowl and add chickpea flour, salt,1 tsp red chilli powder (or to taste), hing, and turmeric powder. Mix everything and add water to make a batter. Make it thick, not watery (add ½ cup water, then if needed add more water-we will dip potatoes in this later so it must be thick). for 15 to 20 minutes.Keep aside.
- Take a pan and heat 1 tsp oil. When the oil is hot, add cumin seeds and wait until they crackle.
- Add green chillies and wait 30 seconds. Now add garlic, ginger, and coriander leaves.
- Then add to the blender or just crush the mixture with your hands and make a thick paste. Then add the potatoes with 1 tsp red chilli powder (or to taste), salt, amchoor powder, and corn flour.
- Mix everything and make small golf ball sized potato balls.
- Make all in the same manner and keep aside.
- Rest 10 to 15 minutes.
- Put the fry pan on medium heat.
- When the oil is hot, then take a potato ball and dip in the chickpea batter and put in the oil. Don`t touch for 30 seconds and then fry the potato till golden.
- Fry all in the same manner.
- Ready to eat!
Notes
- If you like this recipe, please check out similar recipes in ttps://amzn.to/3PAH9s1(available on Amazon)
- Serve with chutney or tea as you like. If you store them in the fridge for a day, they will still taste great.